Bruchetta

Hi everyone,

Last night I decided to make some bruschetta.  I have tried this recipe several times and each time I've added something extra to enhance the taste of these.  I thought I'd share it with you.  It is deLish!

Here is a photo of what I used:

1/2 loaf French Baguette bread (small) sliced 1/2" (I was able to get about 22 slices)
(3) Roma Tomatoes sliced -  22 slices  1/2" or less
Fresh Mozzarella Cheese 22 1/2" slices or less
Fresh Basil sliced ribbon style
Salt & Pepper
Garlic (I used minced garlic in olive oil)

First you slice about 1/2 loaf of a small baguette.  I got about 22 1/2" slices from it.  It pretty much fills up the cookie sheet.

Baguette sliced

I brushed each slice with a bit of olive oil, sprinkled Fleur de Sel salt and cracked pepper on each slice.

In a preheated oven of 450 degrees F, I put the sliced bread into the oven for 5 minutes until nice and toasty brown.  After removing, I placed a thin layer of minced garlic, followed by a slice of tomato and again added a sprinkle of fleur de sel and cracked pepper to each slice.  Then I added a slice of mozzarella  on top of each toasted tomato sliced bread and again sprinkled salt and pepper.  I topped each slice with a garnish of ribboned basil and a quick brush of olive oil and back into the oven for another 5 minutes.

Brushing the sliced baguette with olive oil, salt and pepper

Toasted baguette with olive oil, salt and pepper

Sliced baguette with tomato slices and salt and pepper.

Sliced baguette with added mozzarella cheese

Fresh basil, salt and pepper added to mozzarella, tomato, baguette slice

Voila!  Bruchetta

You can use fresh diced Roma tomatoes instead of whole slices and you can slice the mozzarella to have a thicker slice or you can slice it thinner.  Whatever your preference is.  I prefer a thicker slice of mozzarella.

Any way you cut it these are wonderful!